Instant Pot Meatball Stew Recipes

INSTANT POT MEATBALL STEW

Steps:

• Combine everything in the Instant pot.
• Stir to combine.
• Add the lid, set the valve to sealing.
• Cook on high pressure for 8 min.
• Do a quick release to release the pressure from the instant pot by moving the valve from the sealing position to the venting position.
• Stir and serve immediately while warm. Enjoy!

EASY MEATBALLS

Steps:

• Combine beef, egg, bread crumbs, garlic, oregano, salt, black pepper and red pepper in medium bowl; mix gently. Shape into 16 meatballs (1 1/2-inch).
• Pour pasta sauce into Instant Pot®. Add meatballs to sauce; turn to coat and submerge meatballs in sauce.
• Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
• When cooking is complete, press Cancel and use quick release. Serve meatballs and sauce over spaghetti; top with basil and cheese, if desired.

MEATBALL STEW

Steps:

• In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

INSTANT POT® SWEDISH MEATBALLS

Steps:

• Combine ground turkey, egg, bread crumbs, onion, garlic, salt, pepper, allspice, and nutmeg in a large bowl; mix until well combined. Use a spring-hinged scoop to form about 12 meatballs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil; heat until butter is melted. Cook meatballs in the hot fat until browned on all sides, about 4 minutes. Work in batches if necessary. Transfer browned meatballs to a shallow dish and loosely cover with foil.
• Pour broth into the pot and scrape off all the browned bits from the bottom of the pot using a wooden spoon. Mix in 1/2 cup half-and-half, Dijon mustard, and Worcestershire sauce. Return meatballs to the pot and coat with the sauce.
• Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 7 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Transfer meatballs carefully to a shallow dish and cover loosely with foil.
• Whisk together remaining 1/4 cup half-and-half, sour cream, and flour in a small bowl. Stir into the pot and simmer until thickened, 3 to 5 minutes. Serve meatballs with sauce and garnish with parsley.

INSTANT POT BEEF STEW RECIPE

Steps:

• Place all ingredients in the Instant Pot.
• Give it a quick stir, then place lid on top of Instant Pot.
• Move the valve to SEALING (not venting).
• Press the MANUAL button and set timer for 30 minutes.
• When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
• Move the valve to VENTING and release remaining pressure.
• Remove the lid and mix together.
• Serve and enjoy!